This Broccoli and Potato Bake is a testament to the beauty of simple, wholesome ingredients coming together to create a dish that’s both comforting and satisfying. The golden potatoes, tender broccoli, and savory mushrooms, all nestled under a bubbling layer of cheese, make each bite a harmonious blend of flavors and textures. It’s a dish that speaks to the heart, perfect for those weekends when you want to slow down and savor the joy of cooking and sharing a meal with loved ones.
Beyond its delicious taste, this bake is a vibrant showcase of nutrition and comfort. It’s a reminder of the magic that happens in the kitchen when you combine fresh ingredients with a sprinkle of love. Whether you’re gathering around the table with family or enjoying a quiet meal by yourself, this Broccoli and Potato Bake is more than just food; it’s a celebration of life’s simple pleasures.
Full Recipe:
Ingredients:
- 1 broccoli
- Salt to taste
- 4 potatoes, cubed
- Olive oil for frying
- Black pepper to taste
- Dried garlic to taste
- 1 onion, chopped
- 1 carrot, grated
- 400g (14.10oz) mushrooms, sliced
- Basil to taste
- 4 eggs
- 100g (3.52oz) Greek yogurt or sour cream
- 1/2 cup (100 ml) milk
- Cherry tomatoes, halved
- 150g (5.29oz) cheese, grated
- A small piece of Parmesan cheese, grated
- Fresh basil leaves for garnish
- 1 tablespoon Greek yogurt or sour cream, for sauce
- 1 tablespoon mayonnaise, for sauce
- 1 cucumber, grated, for sauce
- 1 clove of garlic, minced, for sauce
- Dill to taste, for sauce
- Juice of 1/2 lime, for sauce
Directions:
- Prep the Broccoli: Soak the broccoli in boiling water with 1 tablespoon of salt for 10-15 minutes. Drain.
- Cook Potatoes: Season cubed potatoes with salt, black pepper, and dried garlic. Fry in olive oil until half cooked.
- Sauté Vegetables: In another pan, sauté chopped onion in olive oil for 3 minutes. Add grated carrot; fry for 3 more minutes. Add mushrooms, season with salt, black pepper, basil, and dried garlic. Cook until golden.
- Mix Eggs: Whisk together eggs, Greek yogurt or sour cream, milk, salt, and black pepper in a bowl.
- Assemble Bake: In a baking dish, layer broccoli, fried potatoes, mushroom mixture, and cherry tomatoes. Pour egg mixture over the top.
- Bake: Preheat oven to 180°C (350°F). Bake for 25 minutes. Sprinkle with grated cheese and Parmesan, add fresh basil leaves, and bake at 200°C (400°F) for another 15 minutes.
- Prepare Sauce: Mix Greek yogurt or sour cream, mayonnaise, grated cucumber, minced garlic, dill, and lime juice.
- Serve: Enjoy the broccoli and potato bake with the fresh sauce.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes
Kcal: 350 kcal | Servings: 4 servings
